These Keto Chocolate Fat Bombs are a healthy nut-free snack with just 3 ingredients: coconut oil, sunflower butter and cocoa powder.
Ingredients and substitutions
- Coconut oil – coconut butter would also work.
- Sunflower butter – peanut butter, almond butter or cashew butter are all good alternatives. If you’re allergic to nuts, swap out for soy butter or coconut butter.
- Cocoa powder – try another flavour like vanilla extract, cinnamon or ginger.
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How to make fat bombs
Step 1: Add the oil and butter to a bowl.
Add sunflower butter and coconut oil to a large bowl.
Step 2: Microwave the mixture.
Microwave for 1 minute.
Step 3: Stir in the cocoa powder.
Stir in cocoa powder until well mixed.
Step 4: Add to molds.
Pour into molds.
Step 5: Chill in the freezer.
Freeze for 30 minutes before serving.
Step 6: Serve or store for later!
Leftover fat bombs should be kept refrigerated and can be kept in the fridge up to 30 days.
More fat bomb flavours
I tend to stick to these three simple ingredients in my keto fat bomb recipe. I think the cocoa powder gives it enough chocolatey flavor that it doesn’t need additional sweetener. However, you’ll find other recipes that do include a sweetener and you can use one if you’d like. Add in a keto-friendly sweetener like monk fruit, stevia, agave, maple syrup or erythritol. Make sure to choose one with a powdered texture – sweeteners with granular or liquid textures will alter the texture of the fat bombs.
You can also try out different flavour combinations. Just swap out the cocoa powder for one of the ingredients below or try out a combination of flavours:
- Blended nuts, like almonds, cashews or macadamia nuts
- Vanilla extract
- Coconut flakes
- Frozen berries
- Lemon or lime juice
- Cherries
- Cinnamon
- Ginger
- Pepitas
- Peppermint extract
Frequently Asked Questions
Fat bombs are high-energy snacks or desserts. They’re low carb, high-fat and sugar-free, and are typically made with coconut oil and nut butter. I like making my fat bombs with cocoa powder for a chocolatey flavour but you can try out different flavour combos. You can even swap out the sunflower butter for a nut butter like peanut butter!
Fat bombs will satisfy your craving for sweets while giving your body a big dose of healthy fats. They’re keto-friendly and will keep your body in a state of ketosis, which helps burn fat instead of carbohydrates. Because of all the fat in this recipe, you’ll feel full until your next meal without having to resort to carb-heavy foods.
These chocolatey treats are so delicious, but you want to make sure you don’t go overboard and eat too many – everything in moderation! In addition to being high in fat, these fat bombs are also high in calories, so make sure you don’t eat too many.
Storing fat bombs
Fat bombs can be kept in the fridge for up to 30 days. The coconut oil in them will get runny and they will become very messy if they get too warm, so make sure you store them in the fridge! Their long shelf life means you can make a big batch and always have some on hand to curb any cravings that come your way.
Freezing this recipe
If you want to meal prep these fat bombs for an even longer time period, you can freeze them. Pack them up in freezer-safe Ziploc bags or airtight containers and freeze them for up to 3 months. When you’re ready to eat your fat bombs, let them defrost in the fridge overnight then dig in.
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Meal prep tools for this recipe
- Order the exact fat bomb molds I use here.
- Grab some glass meal prep bowls.
Keto Chocolate Fat Bombs {Nut-Free}
Ingredients
- 3/4 cup coconut oil
- 3/4 cup sunflower butter
- 2 tbsp cocoa powder
Instructions
- Add sunflower butter and coconut oil to a large bowl. Microwave for 1 minute, then stir in cocoa powder until well mixed.
- Pour into molds and freeze for 30 minutes before serving. Leftover fat bombs should be kept refrigerated and can be kept in the fridge up to 30 days.
Video
Notes
Nutrition
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